Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they created for Leo’s 1st grade teacher. Let kids join the fun by measuring ingredients, mashing, and being your personal timer. :)

Ms. B’s Mashed Potatoes & Gravy

Potatoes serves 4-6

Gravy makes 2 cups (good rule is 2 oz/person- this makes enough for 6-8 people)

Potato Club Notes:

- add a handful of cheese to make these cheesy mashed!

- add a couple tablespoons of chopped, fresh herbs like chives, parsley or your favorite herb

Gravy Club Notes:

- This can be made a day or two in advance. Reheat in microwave or sauce pot over low heat.

- This recipe can be doubled depending on how many people you have.

- Keep warm in an insulated water bottle or coffee thermos - it will stay hot for hours.

For the Potatoes:

Kosher salt and pepper

1.5 pounds russet potatoes, about 2-3 medium size

1 cup half & half, heavy cream or milk

2 tablespoons butter

1-2 tablespoons sour cream or cream cheese, optional

For the Gravy:

2 tablespoons butter

2 tablespoons flour, you may use gluten free flour

2 cups chicken stock, or turkey or vegetable stock

Kosher salt and pepper

Optional Flavor Power for Gravy:

Apple cider- substitute ½ or ¼ of the stock for cider

Chopped fresh herbs- add in 1-2 tablespoons of thyme, rosemary, etc.

Soy sauce- add in 1-2 teaspoons

Drippings- add in or supplement the liquid with your turkey or chicken drippings- you’ll want to skim off the fat prior to using

For the Potatoes:

1. Peel and cut the potatoes into similar shapes and sizes. Heads up: the smaller the size, the quicker they will cook. Place the cut potatoes into a medium to large size sauce pot and cover with cold water by at least 1 inch.

2. Place the pot of potatoes over high heat and bring to a simmer. Once the water is simmering, add a tablespoon of salt, stir gently to dissolve and turn the heat down to a constant simmer.

3. While the potatoes are simmering, place the half & half in a small sauce pot over very low heat. You want to see some steam and have it warm, but do not let it simmer.

4. Meanwhile, let the potatoes simmer for around 10 to 15 minutes, depending on how small or large you cut your pieces of potato. You should check for doneness around 10 minutes. To do this, lift one of the larger size pieces out of the water and gently pierce it with a fork or the tip of a knife - the fork or knife should slide in very easily. If it does, the potatoes are done. If it still feels a little hard, let them cook for another five minutes.

5. Once fully cooked, strain and turn heat to low. Add the potatoes back to the pot and leave on low heat for a minute or two to dry them out a bit. Add the butter and 1/2 teaspoon of salt and gently start mashing with a potato masher. Add in the warm half & half, a little at a time, to make it the consistency you’d like. The potatoes will soak up a lot of the liquid mixture so we like to add a little more liquid, which also makes them fluffy. You can add the sour cream now, if using. Turn the heat off, give them a taste and adjust seasoning with salt and pepper.

For the Gravy:

1. Place a small to medium size sauce pot over medium heat and add butter. When it is just about melted, sprinkle the flour all over and mix- it should resemble the consistency of wet sand. Continue mixing for a couple minutes making sure it does not get too brown in color- you want a pale white color.

2. While continuously whisking, slowly add in half...

Alex Turnbull is a mom, registered dietician, and picky eater nutritionist. She runs The Family Nutritionist, a community where parents get simple, real-life strategies for raising curious, confident eaters.

Spinach Banana Pancakes

Make extras to eat throughout the week.

1 cup milk of choice

1 cup spinach, fresh - or 1/2 cup frozen

1 banana

1 cup pancake mix

Butter or cooking spray, for the griddle or pan

1. Preheat griddle to 375 degrees Fahrenheit.

2. Add milk, spinach, and banana to a blender and blend until spinach and bananas are well combined with milk.

3. Combine liquid mixture with pancake mix and stir until most of the lumps are gone.

4. Grease the griddle with butter or cooking spray.

5. If using a pancake batter dispenser, add the pancake batter to the dispenser. Pour 1/8 cup of batter, or roughly 2" pancakes, on the griddle. Once bubbles form, flip the pancakes to cook on the other side for roughly 3-5 minutes. Remove from griddle and enjoy!

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they created for Ella’s 1st grade teacher and her daughter. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :)

Ms. V’s Snickerdoodle Cookie Bars

Makes approximately 24 regular size squares or 60, 1-inch cubes (our preference)

Club Notes:

- To make pumpkin spice flavor, reduce cinnamon to 1 teaspoon and add 1 teaspoon of ground pumpkin spice to cinnamon sugar blend that goes on top.

2 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon cream of tartar

1 cup unsalted butter, at room temperature

1 ½ cups granulated sugar, 1/4 cup set aside

1/2 cup packed light brown sugar

2 large eggs, room temperature

1 ½ teaspoons vanilla extract

2 teaspoons ground cinnamon (1 teaspoon if using pumpkin spice)

1. Preheat oven to 350°F. Coat a 9x13 inch baking pan with cooking spray and line the bottom with parchment paper, leaving a slight overhang on the long sides.

2. In a large bowl, whisk together the flour, baking powder, salt, and cream of tartar.

3. In a separate large mixing bowl or bowl of a stand mixer, beat the butter, 1 ¼ cups granulated sugar, and the brown sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs and vanilla, mixing well and scraping down the sides of the bowl, as needed.

4. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, turning the mixer off as you add each batch. Mix until just combined after each addition- no need to overmix.

5. Transfer the dough to the prepared baking pan and spread it gently in an even layer. You can use a small offset spatula, knife, or gently pat it down using a sheet of parchment paper.

6. In a small bowl, stir together the remaining 1/4 cup granulated sugar and cinnamon (and pumpkin spice, if using). Sprinkle the cinnamon sugar mixture evenly over the top of the dough- you may not need to use it all.

7. Place the pan in a preheated oven and bake until the bars are light golden brown and the center is puffed slightly, about 22-25 minutes- do not overbake. Let cool completely in the pan, remove from the pan using the parchment paper overhang, and slice into squares, bars, or like us, 1-inch size cubes.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

When she’s not balancing a full-time job and three kids (and her husband), Chef Lauren breaks out her 100-year old cast iron pot and tends to her famous “Bolog-NEIGH-se” sauce. We’re glad she spilled the beans pasta for us on this one.

Bolog-NEIGH-se Sauce (Bolognese)

Serves a family of 5

2 tablespoons EVOO, extra virgin olive oil

2 cloves garlic, chopped

1 1/2 pounds 80/20 ground beef

1 pound ground Italian sausage

Kosher salt and black pepper, to taste

1 can (6 oz) tomato paste

1 large can (28 oz) crushed tomatoes

1 medium can (15 oz) tomato sauce

4 fresh basil leaves

1 teaspoon dried oregano

Freshly grated parmesan cheese

1. In a large saucepot over medium heat, lightly sauté the garlic in olive oil until fragrant (make sure it doesn’t burn).

2. Add the ground beef and sausage, breaking it up with the back of a wooden spoon as it cooks. Let brown, stir and season with salt and pepper.

3. Add the tomato paste to the pot, then rinse the can with a little water and pour it back into the pot- stir together.

4. Add the crushed tomatoes, tomato sauce, basil leaves, oregano and 1 tablespoon grated cheese. Stir everything together, bring to a simmer, and cook uncovered for at least 30 minutes (or more). Reduce heat to low, partially cover with a lid, and let it gently bubble for another 2 hours, stirring occasionally. Taste, adjust the seasoning, and serve with your favorite pasta.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Chef Michael Solomonov and restaurateur Steve Cook have been business partners & friends for close to 20 years. The duo now own over 20 restaurants together in Philadelphia, Brooklyn, Las Vegas and soon Miami. Their flagship restaurant, Zahav, is known for its ultra creamy hummus which you can now buy in Whole Foods. This recipe is from their new cookbook called Zahav Home: Cooking for Friends & Family.

French Onion Labneh

Makes 4 generous servings

3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)

2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container

½ medium red onion, finely chopped

½ cup finely chopped chives

½ cup finely chopped dill

1 teaspoon salt, plus more to taste

½ teaspoon ground black pepper

Juice of 1/2 lemon, plus more to taste

1. Put everything but the lemon juice into a medium bowl. Stir together until evenly mixed, then add the lemon juice. Taste for lemon and salt, adding more as needed.

*******

Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Jeff is a Chef, co-host of The Kitchen on Food Network and he has a delicious food company called  Mauro Provisions.

The Sloppy Lo

Serves 3 hungry Mauros, with some for leftovers

2 lbs ground turkey or ground sirloin

¼ teaspoon baking soda

2 teaspoons olive oil

½ yellow onion – diced

2 small carrots – grated

2 stalks of celery, small diced

1 cup ketchup

2- 8 oz cans of tomato sauce

1 tablespoon brown sugar

2 tablespoons apple cider vinegar

Salt and pepper

8 whole wheat buns – buttered and griddled

Bread and butter pickles

1. Mix ground turkey or sirloin with ¼ teaspoon of baking soda and let it sit for 10-15 minutes. This makes the meat extra tender and retains its juices!

2. Heat a large skillet to medium heat and add 1 teaspoon of oil. Add the turkey or beef to the pan and cook until brown and no longer pink, breaking it up as it cooks. Remove the meat to a plate or bowl and then add the remaining teaspoon of oil to the pan.

3. Add the onion, carrot and celery to the pan and sauté until translucent, about 10 minutes. Add the turkey back in the skillet along with the ketchup, tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Simmer until thickened, about 15 minutes.

4. Scoop Sloppy Lo onto a bun and top with pickles. Serve with 14 napkins, preferably near a bath tub.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a tasty new muffin recipe they found online and added their own creative twist. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :)

Blueberry-Lemon Muffins

Makes 12-14 muffins

Club Notes:

For mini muffins: cook at 350°F the whole time for 12–14 minutes (makes about 36–40)

Brown Sugar Topping:

1/2 cup packed light or dark brown sugar

1/2 cup chopped walnuts (or pecans)

1 teaspoon ground cinnamon

Muffins:

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup packed light or dark brown sugar

2 large eggs, at room temperature

1/2 cup sour cream or plain/vanilla yogurt, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Zest of 1 lemon

1/4 cup milk, at room temperature

1 cup fresh or frozen blueberries (add ½ cup more if you love blueberries)

Preheat oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners. (This recipe actually makes about 14 muffins so you can grease/line a second pan with 2 liners OR do what we did and make a few extra mini muffins.)

1. If making the topping, mix all of the topping ingredients together and set aside.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

3. Using a handheld mixer or a stand mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, vanilla and almond extract, and lemon zest on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.

4. Spoon the batter into the cupcake liners, filling them all the way to the top. If using the brown sugar topping, spoon some on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork:...

John is an author, cook and baker, and the Founder of Preppy Kitchen- a digital food and family-focused brand that empowers and inspires people who enjoy cooking at all skill levels. This recipe is from his new cookbook, Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes.

George’s Pancake and Waffle Mix

Makes about 12 waffles or pancakes

Dry Mix:

2¼ cups (270g) all-purpose flour

¼ cup (50g) granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

Pancake and Waffle Batter:

½ cup (113g) unsalted butter, plus more for the pan

1⅔ cups (398ml) whole or non-dairy milk

1 large egg

2 teaspoons vanilla extract

2½ cups Dry Mix

1. For the Dry Mix: In a large bowl, whisk together the flour, sugar, baking powder and salt. To store, transfer to an airtight container and keep in the pantry for up to 6 months.

2. For the Pancake and Waffle Batter: Place the butter in a large microwave-safe mixing bowl and microwave in 20-second intervals until melted. Whisk in the milk, egg, and vanilla until well combined.

3. Add the Dry Mix and stir with a spatula until no dry spots remain. A few small lumps are totally fine!

4. For Pancakes: Place a pat of butter in a large pan and warm over medium-high heat. Once melted and bubbling, scoop about ⅓ cup of batter for each pancake into the hot pan. (You’ll likely have to cook them in a few batches.)

5. Cook for a few minutes until bubbles have started to form on the top and the bottom is golden brown. Flip the pancake over and cook for 1 minute more or until golden on the bottom. Add more butter as you make additional pancakes.

6. For Waffles: Preheat your waffle iron. If it has multiple settings use a higher heat or darker setting for crisper waffles.

7. Once hot, light spray the waffle iron with cooking spray or brush with melted butter. Drop ⅓ cup of batter into the center of the waffle iron. Cook until golden brown and crispy.

8. Serve the pancakes or waffles with additional butter and maple syrup

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.